* 4 medium sweet potatoes * olive oil * flakey salt * Sichuan peppercorns
**Creamy Chili Crisp**
* 50g tahini * 2 tbsp chili crisp * 1 lime * salt to taste * water (to loosen)
**Spicy Spinach Cannellini**
* 2 tbsp olive oil * 2 large cloves of garlic * 1 x 400g can cannellini beans * 100g baby spinach * 1 tbsp chili crisp
**To Serve**
* sesame seeds
###Instructions
**Prepare the sweet potatoes**
1. Use a fork to pierce the sweet potatoes 1. Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes 1. Put the sweet potatoes in the roasting tin an roast for 40-45 minutes until soft and tender
**Prepare the Creamy Chili Crisp**
1. Halve the lime and squeeze the juice into a small bowl 1. Add the tahini, chili crisp, a little salt and stir to combine 1. Add a little water to reach a viscous pouring consistency
**Prepare the Spinach Cannellini**
1. Peel and finely slice the garlic 1. Drain, rinse and pat dry the cannellini beans 1. Warm the olive oil in a frying pan over medium heat, add the garlic and fry until aromatic and golden 1. Add the cannellini beans and stir for 2-3 minutes to cook through 1. Add the spinach to the pan and stir for 1 minute until quite wilted 1. Pour over the chill crisp and stir to combine
**Finish and serve**
1. Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife 1. Drizzle a little olive, sprinkle a little salt and a tiny pinch of Sichuan pepper over the steaming flesh of the roasted sweet potatoes 1. Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out 1. Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chili Crisp over spinach cannellini, garnish with sesame seeds and serve immediately
God I really want to make sweet potato pancakes again
Hambulance
I don’t really see why they are called smashed, when they are sliced, but either way I learned that if you make a zigzag down the top of the potato with your *fork*, then when you squeeze the sides your potato opens up all craggy-like, rather than a big flat surface like you see here with the knife.
Fluffier and better surface area for your toppings!
Halo_cT
I don’t eat a ton of vegetarian meals but this looks incredible.
5 Comments
###Ingredients
**Sweet Potatoes**
* 4 medium sweet potatoes
* olive oil
* flakey salt
* Sichuan peppercorns
**Creamy Chili Crisp**
* 50g tahini
* 2 tbsp chili crisp
* 1 lime
* salt to taste
* water (to loosen)
**Spicy Spinach Cannellini**
* 2 tbsp olive oil
* 2 large cloves of garlic
* 1 x 400g can cannellini beans
* 100g baby spinach
* 1 tbsp chili crisp
**To Serve**
* sesame seeds
###Instructions
**Prepare the sweet potatoes**
1. Use a fork to pierce the sweet potatoes
1. Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes
1. Put the sweet potatoes in the roasting tin an roast for 40-45 minutes until soft and tender
**Prepare the Creamy Chili Crisp**
1. Halve the lime and squeeze the juice into a small bowl
1. Add the tahini, chili crisp, a little salt and stir to combine
1. Add a little water to reach a viscous pouring consistency
**Prepare the Spinach Cannellini**
1. Peel and finely slice the garlic
1. Drain, rinse and pat dry the cannellini beans
1. Warm the olive oil in a frying pan over medium heat, add the garlic and fry until aromatic and golden
1. Add the cannellini beans and stir for 2-3 minutes to cook through
1. Add the spinach to the pan and stir for 1 minute until quite wilted
1. Pour over the chill crisp and stir to combine
**Finish and serve**
1. Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife
1. Drizzle a little olive, sprinkle a little salt and a tiny pinch of Sichuan pepper over the steaming flesh of the roasted sweet potatoes
1. Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out
1. Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chili Crisp over spinach cannellini, garnish with sesame seeds and serve immediately
[Source](https://www.bosh.tv/recipes/firecracker-smashed-sweet-potatoes)
What’s that? I should kill myself? Not so sweet after all are ya potato.
Edit: It’s an American Dad reference guys. https://youtu.be/gjdbf-t4LhU?si=bSRVSaONOY0W7jxc
God I really want to make sweet potato pancakes again
I don’t really see why they are called smashed, when they are sliced, but either way I learned that if you make a zigzag down the top of the potato with your *fork*, then when you squeeze the sides your potato opens up all craggy-like, rather than a big flat surface like you see here with the knife.
Fluffier and better surface area for your toppings!
I don’t eat a ton of vegetarian meals but this looks incredible.